New recipe development
Gabriella’s Kitchen, founded by Gabriella and Margot Micallef creates pastas that are high in protein, gluten free, and GMO free without using additives and preservatives. These pastas are made with fresh, natural, high-quality ingredients, allowing people with dietary preferences or restrictions to enjoy. The Canadian Food & Wine Institute Innovation Centre (CFWI IC) was tasked to help Gabriella’s Kitchen expand their frozen entrée product offering using Teff pasta. The goals were for the entrees to be clean-label, preservative free, and gluten free.
Three entrées were created: Superfood Teff Penne in a Roasted Red Pepper Sauce, Superfood Teff Macaroni & Cheese, and Superfood Teff Macaroni & Cheeze (Vegan). Simple analytical testing was conducted and Canadian/US Nutrition facts tables (NFTs) were created. Potential label claims were also researched according to the corresponding nutrition facts tables.